Disneyland Monte Cristo Sandwich

CURRANT JELLY SAUCE

* 12 ounces red currant jelly
* 1 tablespoon water
* 1 tablespoon half-and-half

FRUIT COMPOTE

*

1 (12 ounce) jar red currant jelly

* 1 (15 ounce) can peaches (or your choice of canned fruit. I like peaches)

BATTER

* 2/3 cup water
* 1 small egg
* 1/2 teaspoon salt
* 1/8 teaspoon white pepper
* 2/3 cup all-purpose flour
* 1 3/4 teaspoons baking powder

SANDWICHES

* 8 slices white bread
* 4 slices roasted cooked turkey (1 ounce each sandwich)
* 4 slices tillamook swiss cheese (1 ounce each sandwich)
* 4 slices smoked ham (1 ounce each sandwich)
* vegetable oil, for frying

GARNISH

* confectioners' sugar, for dusting
* fruit, compote
* currant jelly, sauce

Directions

1.
1
CURRANT JELLY SAUCE: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.
2.
2
FRUIT COMPOTE: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.
3.
3
BATTER: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.
4.
4
SANDWICHES: Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
5.
5
Heat about 6" of oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
6.
6
Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.

Honey lime enchiladas

1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

Sweet and Sour Pork

3 T vegetable oil
2 lbs boneless pork loin
2 Carrots, cut diagonally into thin slices
1 T minced garlic
1 (20 oz) can pineapple chunks in syrup
1/4 C brown sugar
1/2 C vinegar
2 R soy sauce
3 T cornstarch

In a skillet, brown pork and cook thoroughly. Add carrots, garlic and continue to saute. Add pineapple, brown sugar, vinegar, and soy sauce. Bring to a boil. Reduce heat and let simmer for 10 min. In a small bowl whisk cornstarch and 1/4 C water stir into pork. simmer a few minutes to thicken. Transfer to freezer bag.

heat frozen pork over sovetop, stirring occasionally. serve over rice.

Chicken pot pie

1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
6 T butter divided
1/2 C flour
2 1/4 Chicken broth
1 C milk
1 C frozen peas
3 C cooked cubed chicken

In a medium skillet, saute onions, carrots, celery in 2 tablespoons butter, Set aside. In a medium saucepan melt remaining butter, stir in flour. Cook stirring constantly about 1 min. Gradually whisk in chicken broth, and then milk. Bring to a boil, simmer allow to thicken. stir in vegetables and cooked chicken, remove from heat and pour into a greased 2 qt casserole dish. cover and freeze.

Thaw in fridge. Roll out pie crust and place over chicken, cut slits in top of crust. preheat oven to 375 degrees uncovered for 35-45 min.

Teriyaki chicken

1 tsp dried ginger
1 tsp dried garlic
1 C soy sauce
1/4 C brown sugar
1/4 C dry white wine
1 1/2 lbs chicken

In a freezer bag, combine and freeze.

Thaw chicken overnight in fridge. Cook how you please.

Crispy chicken and rice casserole

3 1/2 c cooked rice
2 c cooked diced chicken
1 (10 oz) can of mushroom soup
1 (8oz) sliced waterchestnuts, drained
1 (4 oz) can sliced mushrooms, drained
2 Stalks of celery, chopped
3/4 c May
1 small onion chipped
1/2 c sliced almonds
1 T lemon juice
1 tsp salt
3T butter, melted
1 C crushed cornflakes

in a large mixing bowl, combine cooked rice, cooked chicken, cream of mushroom soup, drained water chestnuts, drained sliced mushrooms, celery, mayo, onions, almonds, lemon juice, and salt. Transfer to a greased casserole dish. In a small bowl combine melted butter and crushed cornflakes. sprinkle mixture over top and freeze.
To prepare
Thaw overnight in fridge. preheat to 350degrees cover and bake for 45-50 min. uncover and bake for and additional 15 min.